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In a blender or food processor, combine the avocado, fresh basil, garlic, Parmesan cheese, and olive oil. Blend until smooth and creamy. If needed, add a splash of water or more olive oil to reach your desired consistency.
Toss the Pasta:
Place the cooked, slightly cooled spaghetti in a large bowl. Pour the avocado pesto over the pasta and gently toss until all the noodles are well coated.
Add the Toppings:
Scatter halved cherry tomatoes, sliced black olives, and cubes of feta over the pasta. Give it a light toss or simply leave the toppings for a colorful finish.
Serve:
Enjoy immediately while warm, or refrigerate and serve as a refreshing cold pasta salad!
Serving and Storage Tips:
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